(Image © Dexie Wharton)

INGREDIENTS:
a box of penne, cook al dente
5 pieces of bacon, sliced in small pieces
2 boneless chicken breasts, cubed
3 cloves of garlic, chopped finely
1 sm can of cream of mushroom soup
1 cup of water
1 large zucchini, cubed
sprinkle of salt
sprinkle of black pepper
sprinkle of Italian seasoning
1/4 cup of grated Parmesan cheese
1 cup of shredded mozzarella cheese

Brown the bacon. Then add the garlic. You could add finely chopped onions too if you want. I ran out so there’s no onion on this dish.

Add the chicken to cook. Stir in the cream of mushroom soup, water, salt, Italian seasoning and black pepper. Cook for about 2 minutes then add the cubed zucchini and grated Parmesan cheese. Only cook it for 1 minute then turn the stove off. You don’t want to overcook the zucchini since it’s still going to bake in the oven.

Drain the water from the penne. Combine the sauce mixture with the pasta. Stir to incorporate everything then transfer into a casserole pan. Sprinkle with shredded mozzarella cheese on top. Bake it in the preheated oven for 15 minutes in 355°.

(Image © Dexie Wharton)

Sprinkle more grated Parmesan cheese when it’s time to serve. The saltiness of the bacon blended well with the light flavor of zucchini. It was a perfect balance actually. Enjoy!

Post from: Blisstree

Baked Penne W/ Bacon, Chicken & Zucchini

Asparagus W/ Bacon, Tomatoes & Scallions (Image © Dexie Wharton)

INGREDIENTS :
asparagus
a few pieces of bacon, chopped in small pieces
1 tomato, sliced
2 sprigs of scallions, chopped finely
1/4 cup of water
sprinkle of garlic powder
sprinkle of salt and pepper

Brown the bacon on a non-stick pan. Set aside when done.

Discard most of the bacon grease. Saute the scallions and onions. Add the fresh asparagus. Season with salt, pepper, and garlic powder. Stir then add the water. Cover the pan and let it stem for 8-10 minutes (or less).

Don’t over cook because you want to retain the crunchiness of the asparagus. Transfer the cooked asparagus with tomatoes and scallion into a platter. Sprinkle the cooked bacon on top.

This vegetable side dish is perfect for either grilled or broiled steaks.

Post from: Blisstree

Asparagus With Bacon, Tomatoes, & Scallions

Ruth Schaffer discussed snake venom toxin that can inhibit the growth of prostate cancer cells and the blood DNA test for early detection of liver cancer at The Biotech Weblog; fruit and vegetables reduce the risk of head and neck cancer at Eating Fabulous.

Kate Baggott wrote about breastfeeding reduces breast cancer risk at Babylune.

Beauty blogger Christina Jones asks the question: to tan or not to tan at e-Beauty Daily (a pretty important question to those at risk of skin cancer).

Last but not least, Veggie Chic tells us to put down the bacon.

Post from: Blisstree

Cancer Commentary Links for 2007-04-18